Sticky rice balls with peanuts are easy and fun to make and the perfect snack or dessert! Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they're seriously addictive!
Every time I shop for ingredients at our neighborhood Asian supermarket, I always pick up a pack or two of sticky rice balls with peanuts, or what they call Tong But Luck in Cantonese, to go. I love snacking on these glutinous balls and can't resist popping one after the other; they rarely make it home.
Sweet, chewy, and generously coated with ground peanuts and toasted sesame seeds, they're ridiculously addictive!
Fortunately, I can satisfy my cravings without an inconvenient drive to the store as they are so easy to make and take just a few minutes to pull together.
Similar to our Filipino palitaw, they're made by combining glutinous rice flour with water to form a dough, which is then shaped into balls and cooked in boiling water until they float. Instead of grated coconut, however, Tong But Luck are coated with ground peanuts for a delightful crunch and aroma.
- I use 1 cup of water to 2 cups of flour ratio which I find yields the chewy texture I like. The mixture will look dry at first but keep on mixing with your hands until it gathers into a smooth, soft, and pliable dough.
- Once the balls rise to the surface, they're done. Use a slotted spoon to remove them from the water right away to keep from over-cooking and drain well to prevent from wetting the peanut coating.
- Let them cool just enough to touch and begin immediately to roll in the ground peanuts as they'll coat better when still warm.
How to serve
- These glutinous rice balls are delicious as a midday snack or after-meal dessert. Pair with coffee, tea, or hot chocolate for the ultimate treat!
- They're best enjoyed at room temperature as they tend to harden when cold.
- If refrigerated, warm them up in the microwave for a few seconds or until softened.
Sticky Rice Balls with Peanuts
- 2 tablespoons sesame seeds
- 1 cup ground peanuts
- ½ cup sugar
- 2 cups glutinous rice flour
- 1 cup water
- water for boiling
- In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
- In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
- In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky.
- Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
- In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
- Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid.
- Roll balls in the peanut mixture, pressing down peanuts to fully coat. Serve immediately.